For 12 people
For 12 people
Chop the onions and garlic and brown them in a lightly oiled pan. Then add the tuna and fry.
Finely chop the tomatoes, then add them to the pan with the tuna and let them simmer. Season with salt, pepper, cumin, and curry.
Meanwhile, cut the filo pastry into strips. Once your stuffing is ready, place a spoonful of it on a strip and then form a triangle.
To help the brick pastry stick together, brush each samosa with egg yolk.
Heat some olive oil in a pan and cook them.
Serve.
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